Scones are most certainly one of my favourite treats and let’s just bypass the fact I’ve rediscovered peanut butter M&Ms in America recently (which are on a completely other naughty sugar level). There really is nothing better than a warm scone from the oven. Sometimes you forget how baking simple treats can be.
I’ve made gluten free scones in the past and I’ve created a nice recipe that I use from time-to-time but I wouldn’t say it’s a traditional one; so when The Pastry Room asked if I’d like to try their version I was happy to oblige and get tasting…
The Pastry Room sent me a big freezer bag of their scone mix- quite a genius and convenient idea really to be able to buy in bulk a pre-made mix to whip out whenever you get a phone call that you’re family are popping over later! I could imagine these bags would work rather well in Hotels, tea rooms all around the UK who just want a reliable, easy gluten free mix in order to cater to coeliacs and those who are intolerant.
I had the last of my blackberries lurking in the garden, so instead of the inevitable blackberry crumble i decided to try them out in the scone mix with a bit of ginger for some spice.
The instructions were extremely simple and it is worthwhile to note that these can be made dairy free and egg free also- which is great for when my IBS is causing issues. The scones took me around 40 mins, start to finish to make if you discount my 20 mins waiting for them to cool down – i burnt my tongue as with all newly baked goods -woops;)!
A really great mix, i was unsure as i added fresh fruit that the wetness of the dough would cause problems but i needn’t have worried! Delicious.
Gluten Free Blackberry and Ginger Scones
500g of The Pastry Room Scone Mix (straight from frozen)
2 medium eggs
70ml Milk
80g Blackberries chopped in half
1.5 tablespoons of Ground Ginger
Set the oven to 190 – fan assisted.
Put the scone mix into a stand mixer with 2 eggs and the milk and whiz slowly until combined.
Add in the blackberries and put on a very slow speed to combine.
Roll out the dough onto baking paper to about 2.5cm thick and use a cutter to cut out shapes you want your scones to be.
Place scones onto a lined baking tray. You may wish at this stage to coat your scones with egg yolk to produce a shine, i prefer mine rustic so i scattered over a bit of gluten free flour instead.
Pop in the oven for 15-20 minutes until they rise and are golden brown. If you tap the bottom they should sound hollow!
Leave to cool or eat and burn your tongue straight away. š
Serve with clotted cream… of course.
The Pastry Room has also kindly offered a discount code TPR/SARAH for Wuthering Bites readers to claim 25% off on their online store- head over to their website if you’re interested!
